Bartender Speed & Efficiency
Achieving speed and efficiency in the service of drinks and bartending, is the ‘end game’ that all hospitality professionals strive for.
Once achieved it means that bartenders are prepared to serve the customers in an efficient and friendly manner to ensure an elevated drinks experience for the customers. It also means that the business owner has the greatest potential to make a profit. In today’s modern hospitality environment, every competitive advantage that can gained can be the difference between success and failure.
In bars and restaurants, speed in and of itself, is a good thing. The faster we can work the more customers we can serve and hence more money in the till. However, speed should never mean a compromise to accuracy or quality of the drink that is being served, or the perceived level of service given to each customer. In this context, efficiency refers doing things with speed but in an orderly, organised, streamlined and profitable manner.
Speed is what the customer sees, whereas efficiency is what the bar owner measures in dollars. Efficiency is a behind the scenes measure of doing things in the easiest cost-effective manner, resulting in a more enjoyable working environment for bartenders so they can serve more customers at a high level of quality.
Speed can also be thought of as an attitude. It’s a mindset built on a conscientious passion. Each individual bartender makes the decision on how fast, or how committed they are to getting the job done. When it’s busy on the bar and customers are lined up waiting to be served, the usual response is to knuckle down and get through the peak service period with your bar team, gaining great pleasure from the shared moment of pulling together to achieve the common goals.
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Can your restaurant afford to re-open?
The Corona Virus (CV) has devastated the hospitality industry.
The impacts will be felt way into the future, or until there’s a CV cure.
Uncertain times require radical new thinking challenging the status quo.
Those best able to adapt their existing business models to accommodate the new normal will survive short term.
